No Churn Strawberry Cheesecake Icecream

 

strawberry icecrem-2

Hello everyone,

About 30 months ago, I took a break from blogging to pursue my dream of a Master’s degree in London. After returning to India and back to the nitty-gritty of life, the thought of reviving this space has crossed my mind every single day but I have been lazy procrastinating because Instagram made sure that I was still posting pictures, sometimes even recipes; of all the baked goods and smoothies (my new love) being whipped in my kitchen.

So you may ask why now? Well, there are few recipes which absolutely require they be documented because they’re too legendary to be forgotten as a mere Instagram post. They need to be made multiple times to be shared with your loved ones. Turns out I have accumulated tons of such recipes so it’s about time they get the recognition they deserve. Also, I am not a fan of long Instagram posts so I can’t bear my soul to you guys like I can here on the blog (think long future blog posts, not this though). For now nothing has changed around here as I am still clicking my pictures with iPhone (5s now, ancient I know!) and still want to share good food and things with you all. ❤

I posted a picture of this icecream on my Instagram and Facebook page and got so many requests for the recipe so this is the first recipe I chose to blog about. It’s summer and because last of the strawberries are still gracing the market, I don’t want you guys to not make this recipe at least once! This ice cream is THE BEST I have ever made and doesn’t require churning or icecream maker. It stays creamy and ice-free for about 5 days. The sweetest of strawberries give it an intense berry flavour without adding too much flavouring or colour (you could skip both). So get to it now, quick!

 

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No Churn Strawberry Cheesecake Icecream

Yields: 1 litre icecream | Serves: 6-8 people

Hands-on time: 20 minutes | Chilling time: 6-8 hours | Total time: 7-9 hours

Ingredients:

  • 1 cup (250 ml) whipping cream, chilled in the refrigerator (not freezer) at least overnight
  • 1 cup (225 gram) cream cheese, softened at room temperature
  • 1 1/4 cup powdered white sugar
  • Pinch salt
  • 1 tsp vanilla extract
  • 1/4 tsp strawberry extract (optional)
  • Couple of drops pink colour (optional)
  • 1 cup finely chopped fresh strawberries
  • Digestive biscuits, to serve

Directions:

  1. Put one large mixing bowl and whisk of your electric mixer in the freezer for at least 30 minutes. In the chilled bowl, add the whipping cream and whip with the electric mixer on medium high speed until the soft peaks form (about 5-7 minutes). Keep it in the refrigerator till you finish next step.
  2. In another large bowl, whisk together cream cheese and powdered sugar until light, creamy and thick. On a low speed, whisk in pinch of salt, vanilla extract, strawberry extract and pink colour for about 30 seconds. Then whisk in strawberry pieces for another 10 seconds.
  3. Slowly fold in whipped cream to the cream cheese mixture and transfer the icecream mixture to loaf pan. Let it set in freezer for about 8 hours at least. Serve it scooped as is or topped with some digestive biscuit crumbs.

No Churn Fresh Peach Icecream

No Churn Fresh Peach Icecream2
Celebrating my 29th birthday today with this fresh peach icecream. It is a no churn treat and quite easy to whip up. Making icecream at home takes more time but most of it is not an active time plus all the steps are very easy to follow and the end result makes it totally worth it.
This icecream is a peach lover’s dream with peach chunks in every bite. Peaches cooked with brown sugar lends a caramelized taste to the icecream which I love! It freezes well and is quite easy to scoop too. I photographed it for the blog on the 3rd day of making it and it still scooped perfectly, just like a store-bought or a churned variety!! Plus, it is eggless. So indulge in this perfect summer treat over the weekend.
More update on birthday later!
Happy weekend you all!!
xx
No Churn Fresh Peach Icecream1
No Churn Fresh Peach Icecream
Yields: 2 liters | Prep time: 10 minutes | Cook time: 20 minutes | Chill time: 6-7 hours or overnight | Total time: About 7-8 hours
Ingredients:

  • 6 medium ripe yet firm peach, peeled, pitted and cubed
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 1 Tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 can (400 gm) sweetened condensed milk
  • 600 ml medium-fat fresh cream (I used 25% fat Milkymist Cream)

Directions:

  1. In a medium saucepan over medium-high heat, combine the peaches, brown sugar and salt. Cook until the peaches have softened and the mixture is thick and jam-like, about 17-20 minutes. Mash with a potato masher, stir in the vanilla, cinnamon, nutmeg and condensed milk, and set aside to cool completely.
  2. With the hand mixer or stand mixer fitted with the whisk attachment, whip the cream until stiff peaks form, about 2-3 minutes. Gently fold the cooled peach mixture into the whipped cream until just combined. Transfer the mixture to two lidded liter containers (Do not pack it tightly). Freeze for at least 6-7 hours before serving.No Churn Fresh Peach Icecream3